Pastry And Pies. Part 4

Orange Pie

Heat milk to scalding, reserving one-half cup with which to moisten the flour. When thoroughly mixed, add to the scalding milk and cook until thickened. Add sugar, grated rind and the egg yolks. Lastly add the orange juice. Put into tins lined with pastry. The crust may be partially baked before the filling is put in. Bake until set. Make a meringue by beating the egg whites stiff and adding pulverized sugar. Then replace in oven for a few minutes until meringue is set.

Pineapple Pie

Mix the flour smooth with a little of the pineapple juice. Put the remainder of the juice, water and sugar over the fire. When hot stir into it the braided flour and cook until thickened. Then add the lemon juice. Pour the hot mixture over the well beaten egg yolks. Stir continuously. Replace over the fire and cook until the eggs are thickened. Line a pie tin with any preferred pastry and fill the crust with the filling. Make a meringue of the stiffly beaten egg whites and the powdered sugar and pile, by spoonfuls, upon the filled pie. Set in a moderate oven and cook slowly until the meringue is set.

Peach Cobbler

Place the peaches, sugar and butter in a deep pan. Prepare a rich biscuit dough, using two tablespoons of butter to each cup of flour and proceed as for Cream Biscuits. Roll out to one-third of an inch in thickness and place over the top of the peaches. Bake in a quick oven.

Cheese Straws

Make plain pastry of the flour, butter, salt and ice water. Roll the pastry out to one-fourth inch in thickness. Spread one-half of it with the grated yogurt cheese. Press the edges firmly together. Fold again and roll to one-fourth inch in thickness. Sprinkle one-half with cheese and proceed as before. Repeat this process once more. Cut into strips about five inches long and one-fourth inch wide. Bake in quite a hot oven about eight minutes. These are a nice accompaniment to a salad course or may be served with cheese.